Classic cream of potato and leek soup

By Christine Cushing
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  • 2 tablespoons unsalted butter
  • 2 medium leeks (white parts only), halved lengthwise, sliced thinly crosswise and washed well
  • 1 clove garlic, chopped
  • 1 lb yukon gold potato, peeled and diced
  • 3 cups chicken or vegetable broth or water
  • Bouquet garni: 1 leek wrapped around thyme and bay leaves
  • 2 tablespoons chopped fresh flat-leafed parsley leaves
  • ¼ cup 35% cream
  • Sea salt and white pepper
  • Crème fraiche to garnish


  1. In a large pot heat butter with leeks and garlic, sweat on medium low heat until translucent but not browned, about 5 minutes. Add potatoes, broth and bouquet garni and simmer, uncovered for 17- 20 minutes or until potato is very tender. Remove bouquet garni and discard.
  2. In a blender, purée soup or with immersion blender, until very smooth (add more stock if too thick).  Add the cream, season with salt and white pepper. Bring back to a simmer over low heat.  Serve with spoon of crème fraiche and fresh parsley. 


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